Thandu Keerai Puli Kuzhambu Recipe - Amaranth Greens in Tangy Curry
Thandu Keerai Puli Kuzhambu is a delicious gravy with foxtail amaranth leaves that is cooked in a tamarind gravy that can be served along with rice and poriyal of your choice.
Thandu Keerai Puli Kuzhambu Recipe is a traditional Tamil Nadu Style tamarind based curry made with shallots or normal onion, sometimes with garlic and vegetables. It pairs well with the lentil based Kootus. Thandu Keerai Puli Kuzhambu Recipe is simple to make and therefore you can include them into your everyday meals.
The curry is spiced with roasted fenugreek seeds powder and sambar powder, which enhances the flavour of gravy. The addition of onion and garlic cloves adds a nice crunch to the dish. Also, make sure you use sesame oil to cook the Puli Kuzhambu, it enhances the flavour and taste.
If you like this recipe of Thandu Keerai Puli Kuzhambu, here are a few more Kuzhambu Recipes that you can make for Lunch or Dinner:
- 1 cup Green Amaranth Leaves , roughly chopped
- 20 grams Tamarind , soaked in hot water and pulp extracted
- 1 Onion , finely chopped
- 1 Tomato , roughly chopped
- 10 cloves Garlic
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/4 teaspoon Asafoetida (hing)
- 1 sprig Curry leaves
- 2 teaspoons Sambar Powder
- 1 teaspoon Methi Powder (Fenugreek Powder)
- 1 tablespoon Sesame (Gingelly) Oil
- Salt , to taste
- Salt , to taste
How to make Thandu Keerai Puli Kuzhambu Recipe - Amaranth Greens in Tangy Curry
To begin making Thandu Keerai Puli Kuzhambu Recipe, soak tamarind in hot water, squeeze the pulp out and keep aside. You will approximately 1-1/2 cups of tamarind water.
Heat sesame oil in a heavy bottomed pan, add the mustard seeds, and let it crackle.
Add the asafoetida, curry leaves and let it splutter.
Add the whole garlic cloves, chopped onions and saute until the garlic turns slightly golden and onions become soft.
Once the onions become soft, add chopped tomato and cook until it turns soft and mushy.
Next add the chopped thandu keerai or amaranth leaves and saute until the greens become soft.
After the Thandu Keerai/ Amaranth leaves turn soft, add the tamarind pulp, sambar powder, fenugreek powder and season with salt, mix well and let it simmer for 10 minutes on low heat. Add additional water if required to adjust the consistency of the kuzhambu.
Simmer and cook until the Thandu Keerai Puli Kuzhambu gets a little thicker. Once the Kuzhambu thickens, turn off the heat and serve hot.